Quick Chocolate Fix: 10-Minute Cherry Chocolate Mousse

Recipe

Quick Chocolate Fix: 10-Minute Cherry Chocolate Mousse

Chocolate has THE reputation for promoting amorous feelings. Casanova is known to have indulged in cups of chocolate to help sustain his lustful wanderings. The passion-inducing results come from phenethylamine, a chemical released in the brain when people fall in love, and tryptophan which produces serotonin, leading to elevated moods and sexual arousal.

I thought chocolate mousse would make the perfect dessert for the Aphrodisiac issue, being light and rich at the same time, and perfect for licking off a spoon. In searching for a sensational, and easy, mousse recipe I came across this recipe for Bill’s Food Processor Chocolate Mousse. It turned out to be a cinch to make. I doctored it with a spoon of Kirschwasser, a cherry liqueur, for extra lusciousness, and garnished with red berries: fresh currants, and sugar-coated cherries.

MAKES ENOUGH FOR 6 (YOU WILL WANT EXTRA)

GET OUT THE FOOD PROCESSOR…

7 oz semisweet chocolate (62% cacao or less), broken into pieces

Process the chocolate until finely ground.

PROCESS THE CHOCOLATE…

ground chocolate

2 TB grape seed oil
1 TB Kirschwasser
1 TB pure vanilla extract

1/3 CUP milk
2 TB sugar

Combine oil, liqueur, and vanilla in a measuring cup. Separately, in a small saucepan, simmer milk and sugar, stirring to dissolve the sugar.

Turn on the processor, and with it running, pour the hot milk in, and process for 15 to 20 sec, until the chocolate is melted. Add the oil mixture and process additional 5 to 10 sec, till thoroughly blended. Scrape the mixture into a bowl, let cool in the fridge for 5 min (so chocolate is not warm for the next step).

WHILE CHOCOLATE COOLS PREPARE THE CREAM

1 CUP heavy cream
Pinch salt
cooled chocolate mix

GARNISH:
currants on the stem
fresh cherries, brushed with egg white and rolled in sugar, cooled in the fridge (optional)

With a hand mixer, beat the cream and salt until it holds a soft shape, but not stiff. Remove cooled chocolate from the fridge and fold 1/3 of the cream into it, then the rest. Stop folding the moment the cream is incorporated, and scoop into glasses. Serve immediately, or refrigerate until serving. Garnish with currants and sugared cherries.

Get in the mood with more recipes for romance in 12 Aphrodisiacs